All-in-One-Pan Chicken Enchiladas recipe
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Ingredients
- 1 tablespoon olive oil, or more to taste 4 boneless chicken breast halves 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce ¼ teaspoon ground cumin ¼ teaspoon ground paprika ¼ teaspoon cayenne pepper salt and ground black pepper to taste 1 ½ teaspoons lemon juice 1 (15 ounce) can black beans, drained and rinsed 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced ½ white onion, diced 5 (6 inch) corn tortillas, cut into strips 1 (10.5 ounce) can cream of chicken soup ½ (8 ounce) package cream cheese ½ cup shredded Cheddar cheese ¼ cup sour cream
Nutrition Info
- 610.4 caloriescarbohydrate: 42.8 gcholesterol: 130.5 mgfat: 29.4 gfiber: 10.6 gprotein: 44.1 gsaturatedFat: 13.7 gservingSize: -sodium: 1234.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions All-in-One-Pan Chicken Enchiladas
Directions
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Heat olive oil in a large skillet over medium heat. Add chicken breasts, drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.